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For the chili gravy:.
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Heat the oil in a skillet over medium-high heat.
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Stir in the flour and continue stirring for 3 to 4 min or until it makes a light brown roux.
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Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
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Turn the heat to low and let sauce simmer for 15 minutes.
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add water to adjust the thickness.
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Makes about two cups.
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For the enchiladas:.
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Cut the chicken in to small pieces and cook in the pan with the oil.
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After the chicken is cooked and cool pull in to small pieces or shred it.
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Preheat the oven to 450.
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Cut the block of velveeta in to strips about a 1/4 of an inch.
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Chop up the onion.
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Lightly coat the bottom of the pan with the gravy.
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I use a 4.8 Qrt Pyrex.
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Take a tortilla and place the shredded chicken in it.
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Then place some chopped onion and spoon a small amount of the gravy in side of the tortilla.
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Place a piece of cheese or two inside the tortilla and wrap it up.
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Place it wrap side down in the pan.
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Repeat until you have stuffed all the tortillas inside.
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After you are done with that I place the rest of the cheese and onions on top of the tortillas.
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Then pour the rest of the gravy on the top of the tortillas.
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Use all of the gravy up because this is where your flavor comes from for the meal.
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You can put more onion or less or more cheese.
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It is all up to your taste and what you like.
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I try and pack as much in side of the tortillas as I can but it is up to you.
